Recipe: Roasted Mushrooms with Herbed Quinoa

Ingredients

1 cup SimplyNature Organic Quinoa, rinsed
2 cups water
½ cup Priano Parmesan cheese, grated
¼ cup chopped fresh flat-leaf parsley, divided
¼ cup thinly sliced green onions, green parts only
1 clove garlic, pressed or minced
¼ teaspoon salt
1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, plus more for drizzling
2 to 3 teaspoons lemon juice, to taste
to taste Freshly ground black pepper
2 tablespoons toasted pepitas

Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
Prepare the mushrooms by quartering large ones, halving medium ones, and leaving small ones whole. Place them on the baking sheet.
Drizzle olive oil and sprinkle salt over the mushrooms, tossing to coat evenly. Roast for 15 to 18 minutes, tossing halfway through.
While the mushrooms roast, combine rinsed quinoa and water in a saucepan and bring to a boil. Reduce heat and simmer until the quinoa absorbs all the water, about 15 to 20 minutes.
Remove from heat, cover, and let steam for 5 minutes. Fluff quinoa with a fork and mix in Parmesan, most of the parsley, green onions, garlic, salt, and olive oil.
Add lemon juice and black pepper to taste, then stir to combine.
To serve, pour quinoa onto a platter, top with roasted mushrooms and their juices, sprinkle with pepitas and remaining parsley, and drizzle with olive oil.

Servings

Calories

250

Total fat

12g

Total carbohydrates

30g

Total protein

10g

Sodium

300mg

Cholesterol

20mg